Sourdough Discard Crackers
A perfectly delicious way to use up sourdough discard — these are great with hummus or cheese, and are kid-approved!
Ingredients
- 1 cup sourdough discard
- 2 tablespoon melted butter salted or unsalted
- ½ teaspoon sea salt
- 2 teaspoon no salt seasoning or any combo of dried herbs
- 2 tablespoon nutritional yeast
- flaky sea salt for finishing
Instructions
- Preheat your oven to 325°F and prepare a baking sheet by lining it with parchment paper.
- In a small bowl, melt the butter and allow it to cool slightly.
- Combine the 1 cup sourdough discard, 2 tablespoon melted butter, ½ teaspoon sea salt, 2 teaspoon dried herbs, 2 tablespoon nutritional yeast, and mix thoroughly until well incorporated.
- Spread the mixture evenly onto the prepared parchment paper — this is a liquidy mixture, so you can use an offset spatula like you're frosting a cake. A quick spray with cooking oil can help prevent sticking, I've found. Sprinkle lightly with flaky sea salt (I use Maldon).
- Bake for 10 minutes, then remove from the oven and score the crackers lightly so they're easy to break up when finished. Continue baking for an additional 20 minutes, and begin checking for doneness. The edges will brown first, so it's not uncommon to remove the edge pieces and let the inner ones continue baking for up to 35 minutes total.
- Allow the crackers to cool completely before breaking them into squares.
- Store in airtight container for a week, but I can guarantee they'll be gone long before then!
Notes
- Don't have nutritional yeast? You can use up to ¼ cup of grated Parmesan cheese.
- If you don't have an herb mix, you can make your own with basil, thyme, rosemary, oregano, and pepper.
- Double this up, which I usually do. I love adding them to my daughter's lunchbox with cheese. Like a fancy Lunchables!
- These can go from light golden brown to over-baked very quickly. Err on the side of watching them like a hawk, and after the initial 10 minutes and scoring, check them at the 20-minute mark. Meaning, 10 minutes after the initial 10 minutes. I usually have to remove a couple of crackers, the thinner ones along the edges, and then continue baking the rest for another 10, 15, or 20 minutes. It depends on how long your oven was pre-heating, if you have multiple trays in the oven, etc. Be conservative!
Nutrition
Calories: 95kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 217mgPotassium: 10mgFiber: 0.5gSugar: 0.1gVitamin A: 179IUVitamin C: 0.3mgCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!